SMASHED CANNELLINI BEAN CROSTINI

Smashed cannellini bean crostini image

Add a little more oil to this smashed cannellini bean dip, if you prefer - the more you add, the silkier it becomes

Provided by Barney Desmazery

Time 20m

Number Of Ingredients 8

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Ingredients

4 tbsp olive oil, plus extra for drizzling (optional)
12 sage leaves (optional)
1 onion, finely chopped
1 garlic clove, finely chopped
1⁄2 tsp cracked black pepper
400g can cannellini beans, drained and rinsed
1⁄2 lemon, juiced
12 crostini or breadsticks, to serve (see tip, below)

Steps:

Heat half the oil in a shallow saucepan over a low-medium heat and scatter in the sage leaves, if using. Fry for 2 mins until crisp, lift onto a plate using a slotted spoon. Tip the onion into the pan and cook for 3 mins until soft, then add the garlic and cook for 1 min more. Sprinkle in the pepper and toast for 1 min, then stir in the beans. Turn off the heat. Stir in the lemon juice.
Season the mixture with salt, then tip into a food processor or mini chopper with the remaining oil. Blitz everything together to your desired consistency - it can be a smooth or a rough paste. Will keep covered in the fridge for two days. Bring to room temperature 1 hour before serving.
Serve the dip as is with crostini or breadsticks, or drizzle with a little extra olive oil and top with the crispy sage leaves, if using.

Nutrition Facts : Calories 174 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 5 grams protein, Sodium 0.06 milligram of sodium